lactococcus lactis การใช้

• There is bug called Lactococcus lactis, and as the name implies, it is found in milk,
• The main micro-organisms responsible of the fermentation are : the " Lactococcus lactis " and the " Enterococcus faecalis ".
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  ica is fermented by the following Lactic acid bacteria : Lactobacillus casei, Lactobacillus plantarum, Lactococcus lactis and Leuconostoc mesenteroides.
• The LAB that are known for producing the aromas in sour cream are Lactococcus lactis ssp . lactis biovar diacetyllactis.
• "' Nisin "'is a polycyclic antibacterial peptide produced by the bacterium " Lactococcus lactis " that is used as a food preservative.
• This variant is made using one of two species of bacteria either " Lactococcus lactis " or " Lactobacillus bulgaricus ", which creates more tartness.
• He said to isolate the protein, " we extract nisin from Lactococcus lactis, cook it up in fermentation, and change the molecules slightly to manipulate it ."
• It is a close bacterial homolog of P-glycoprotein ( Pgp ) by protein sequence homology and has overlapping substrate specificities with the MDR-ABC transporter LmrA from " Lactococcus lactis ".
• In the experiment, two different strains of bacteria are used to make reduced-fat cheddar cheese : a strain of " Lactococcus lactis " and a strain of " S . thermophilus ".
• Leu / phe leaders of this structure are known only in the species " Lactococcus lactis ", and is essentially the same as a previously characterized leucine leader in the same species.
• The strains of LAB that are utilized to allow the fermentation of sour cream production are Lactococcus lactis subsp latic or Lactococcus lactis subsp cremoris they are lactic acid bacteria associated with producing the acid.
• The strains of LAB that are utilized to allow the fermentation of sour cream production are Lactococcus lactis subsp latic or Lactococcus lactis subsp cremoris they are lactic acid bacteria associated with producing the acid.
• For example, when grown in the presence of both glucose and maltose, " Lactococcus lactis " will produce enzymes to metabolize glucose first, altering its gene expression to use maltose only after the supply of glucose has been exhausted.
• Fermented milk products are obtained industrially by fermentation of milk or whey by Lactobacillius-species : Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp . bulgaricus ( Lactobacillus bulgaricus ) und Lactobacillus helveticus, weiterhin durch Streptococcus salivarius subsp . thermophilus ( Streptococcus thermophilus ) und Lactococcus lactis.
• Another milk with " Lactococcus lactis " bacteria cultures ( " cultured buttermilk " ) often is used in cooking to replace the traditional use of naturally soured milk, which has become rare due to the ubiquity of pasteurization, which also kills the naturally occurring Lactococcus bacteria.
• Lactic acid producing bacteria could be divided in two classes : homofermentative bacteria like Lactobacillus casei und Lactococcus lactis, producing two moles of lactate fron one mole of glucose, heterofermentative species producing one mole of lactate from one mole of glucose as well as carbon dioxide and acetic acid / ethanol.